Serious Eats: Recipes

Double-Crusted Buttermilk Pie

[Photograph: Lauren Weisenthal]

This take on the classic buttermilk pie features the addition of a top crust, for those of you who like extra crispy textures with your creamy, nutmeg-scented, buttermilk filling. Checking to make sure the pie has set can feel a bit like guesswork if you don't trust your ability to feel for jigging custard, but you can alleviate this issue by cutting a small, decorative hole in the center of the top crust before applying it to the pie.

About the author: Lauren Weisenthal has logged many hours working in restaurant kitchens and bakeries of Brooklyn and Manhattan. She is a graduate of the Artisan Bread Baking and Pastry Arts programs at the French Culinary Institute and holds a CS certification from the Court of Master Sommeliers. You can follow her on Twitter at @evillagekitchen.

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